Tapas-Stuffed Tomatoes |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 each | 12 minutes | none | 85 | N/A | 7.5g | N/A | 2g | 2g | 2mg |
| INGREDIENTS: | ||
| 8 small ripe tomatoes, about 2 inches wide | 1 large ripe avocado | 1 tablespoon lemon juice |
| 1 small clove garlic, crushed | 6 canned anchovy fillets, finely chopped | 8 Spanish black olive, pitted and chopped |
| 1 tablespoon snipped fresh chives | ||
| 1 | Cut a 1/2-inch slice from the base of each tomato and scoop out the seeds and membrane. Place the tomatoes, cut-side-down, on a double layer of paper towels and drain. |
| 2 | Peel and lightly mash the avocado in a small bowl. Add the lemon juice, garlic, anchovies and olives. Season to taste with salt and freshly ground black pepepr. |
| 3 | Spoon the avocado mixture into the tomatoes and sprinkle with the chives. |